Black Forest ham is what kind of ham?Ī form of smoked ham called Black Forest ham has been dry-cured with salt and other spices. It’s a smoked and cured “raw ham” (Rohschinken) that is similar to prosciutto but substantially distinct from what Americans refer to as cooked Black Forest ham. The Black Forest ham produced by Hans Adler OHG is the real deal. However, outside of the EU, particularly in Canada and the US, where commercially manufactured hams of varied sorts and grade are advertised and sold as Black Forest ham, this distinction is not accepted. This means that any product marketed as Black Forest ham in the EU must be historically made, at least in part, in the German Black Forest. Since 1997, the European Union has recognized the phrase “Black Forest ham” as a Protected Geographical Indication. Hans Adler from Bonndorf was the first to manufacture and market Original Black Forest ham for retail and mail order in 1959. Schwarzwlder Schinken, often known as Black Forest ham, is a type of dry-cured, smoked ham made in the German Black Forest. The heavy evergreen canopy that towers over the forest floor gave rise to the term “Black Forest.” Is Black Forest ham what it’s called? What makes it the “Black Forest”?Īccording to legend, they were inspired by the breathtaking mountain range in Baden-Wrttemberg, Germany’s Black Forest (Schwarzwald). If you’re ready to appreciate your lunch meats in a whole new way, brush up on your history and get to know a bit more about the meats you eat. The manufacturing of deli meats is generally unappreciated, which is a shame, because those who do take the time to understand a bit about these items and how they’re manufactured have a whole new regard and love for their flavors and producers. The flavor is so deep that you don’t need all the trappings of sub to appreciate it. Serve it with cheese and crackers if you just want a light snack or eat it as a sandwich. It has the rich, smoky flavor of a fine ham or turkey breast once it has been removed from the smoker. Look for applewood meats with the Bar-S Dishes logo on them if you wish to enjoy such high-quality foods at reasonable pricing.īologna has a terrible reputation and is frequently called “kid’s lunch meat.” Those who think that sausage is only for kids have obviously never tried Bar-Signature S’s Smokehouse Bologna.īologna from the Signature Smokehouse is expertly smoked. Compared to smoke from other types of wood, this can give the meat a somewhat sweeter and deeper flavor. The type of wood used to smoke the turkey and ham when it is applewood comes from apple trees. To freeze, wrap tightly in aluminum foil and place in an airtight plastic bag.The smoke is traditionally produced by burning a variety of hardwoods, including hickory. Unused portions of hams should be refrigerated and consumed within a week. However, it generally takes 7-8 minutes per pound to reach the desired temperature. Using a meat thermometer will insure the best results. Roast until the internal temperature is 120✯. You may fill the bottom of the roasting pan with 1/2 inch of water or ginger ale to help retain moisture.
Place ham on rack in roasting pan and cover with foil. If you would prefer to serve your ham warm, preheat oven to 325✯. * All perishable orders placed Wednesday after 12pm EST through the weekend, will be shipped the following Monday.Īll of our smoked hams are fully cooked and do not need to be heated prior to serving. No artificial or liquid smoke flavorings. It has premium seasonings, no MSG, and is cured with celery powder. It arrives fully cooked and is gluten free. Our Boneless Uncured Black Forest Ham is great warm or cold and has just the right amount of bold, natural wood smoked flavor.